Description
A summery risotto with fresh ingredients like lemon and mint.
Ingredients
Scale
- 1 3/4 cup (350 grams) risotto rice
- 4 tablespoons (56.7 grams) butter
- 1 onion, chopped
- 1/2 cup (125 ml) white wine
- 2 cups (500 ml) chicken stock
- 1/2 cup (50 grams) Parmesan cheese
- 1 cup (200 grams) ricotta cheese
- Juice of 1 large lemon
- 2/3 cup (10 grams) mint, chopped
- Salt and pepper to taste
Instructions
- In a medium sized pot, bring chicken stock to a boil then reduce heat and simmer.
- In a large pan melt butter over medium high heat.
- Add chopped onion to pan and saute until translucent.
- Add risotto rice to pan and stir to coat rice evenly.
- Add wine to pan and stir until all the liquids are absorbed.
- Add chicken stock by the ladle to the risotto, stirring until liquid is absorbed.
- Continue adding chicken stock in this matter until it is all absorbed and risotto is cooked through.
- Remove pan from heat and add Parmesan and ricotta cheese to risotto, stir to combine.
- Add lemon juice and mint to risotto and stir to combine.
- Season to taste with salt and pepper.
- Prep Time: 5 mins
- Cook Time: 35 mins